Portobello Bacon Zoodle Bake
From one of our Whole30 Prep Party hostesses:
When I was first introduced to the Whole30, I was experiencing a lot of emotional anxiety and life changes and saw Whole30 as a way to refocus my energy and to make a change in my favorite place, the kitchen.
What I learned was so much more than just about food, even though that’s where it started.
Whole30 helped me take my time, reading labels and rethinking recipes helped me to find the quiet and creativity in my life. Eliminating all the extra and unneeded ingredients that I never knew lurked in the everyday products I ate showed me how to be aware of those things in other parts of my life.
Whole30 helped me care more about my self care. On some level reigniting my own self awareness and strength by showing me the things I could survive and thrive without. Over a year later and after completing the Whole30 4 times, it’s now become my norm. I relish the changes it’s brought to my skin, my digestion, my body, my mental clarity.
Whole30 changed my life and in some ways I am sure, saved it.
- 1 ½ cup Pederson Farms bacon, diced
- 1 package CeCe’s Zoodles ( I used Butternut Squash Spirals)
- 2 tablespoons avocado oil
- 1 small red onion, chopped
- 1 cup portobello mushrooms, diced
- 1 can Whole30 compliant tomato sauce
- 2 cloves garlic, diced
- 1 bunch fresh basil
- salt + black pepper
- Heat the avocado oil in saucepan over low heat.
- Add the bacon + cook, stirring occasionally, until browned (3 to 5 minutes).
- Toss in the garlic, onion and mushrooms and cook over medium low heat., stirring occasionally, until softened (6 to 8 minutes).
- Pour in the tomato sauce, season with salt and pepper and bring to a simmer.
- Simmer until thickened, about 5 minutes.
- Mix in zoodles with the prosciutto sauce and bake in oven for 10 minutes.
- Let cool, pack or serve.